crème à l’anglaise
- feminine A thick egg custard made with 16 egg yolks and 500 g of sugar per litre of milk, flavoured as required with vanilla, lemon zest or, after cooling, with liqueur. The sugar and egg are whisked to the ribbon stage and boiling milk added, whisked, and heated to a coating consistency. Must not be boiled. Strained and served hot or cold.